An amazing recipe based on my dad's classic, but improved:) I happen to really like garlic, so adjust to your own taste.
Provided by bbennyg
Categories Chicken
Time P3DT1h
Yield 1 huge pan of lasagna, 10 serving(s)
Number Of Ingredients 14
Steps:
- (Do this a few days before you are serving if possible) take the chicken, olive oil, some Italian seasoning, and 1/2 a clove of garlic (raw and chopped) and put it all in the ziplock bag (you can cut up the chicken now -- I didn't think to do it than but it might be smarter) seal the bag give it a shake and put it in the fridge.
- Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
- Add a few bulbs of roasted garlic chopped up to the de-sleeved sausage and add some olive oil and some Italian seasoning -- let it sit in the fridge covered til your ready for it.
- Empty the sauces into different pans (red in one white in another).
- Let the sauces reduce on the stove.
- Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
- Add egg to ricotta cheese.
- Boil the noodles.
- Grease the pan with butter.
- Put down a layer of noodles (3 noodles across the bottom should work).
- Flip a coin to choose which sauce you start with.
- If you start with red sauce, spoon a layer of sauce on the noodles.
- Put some mozzarella on top and put the next layer of noodles on.
- For white sauce, pour some of the sauce on (evenly distribute meat).
- Then spoon on some ricotta cheese and put the next layer of noodles on.
- Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
- Put some foil over it and put it in the fridge overnight.
- Day of --.
- Preheat oven to 350°F.
- Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
- Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.
- Remove from oven let it cool and enjoy.
- Freeze leftovers.
Nutrition Facts : Calories 1048.3, Fat 67.4, SaturatedFat 31.4, Cholesterol 234.3, Sodium 1807.9, Carbohydrate 43.2, Fiber 1.6, Sugar 3, Protein 64.4
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Mahdi Hamza
[email protected]Overall, this lasagna was a success! It was easy to make and tasted great.
Doggy
[email protected]This lasagna was a disappointment. It was dry and lacked flavor. I would not recommend this recipe.
Uzoamaka Okafor
[email protected]I'm not a big fan of lasagna, but this one was pretty good. It was cheesy and flavorful, and the two sauces were a nice touch.
Fahad Ahad
[email protected]This lasagna was a lot of work to make, but it was worth it! It was so delicious and everyone loved it.
Promod Kumar
[email protected]I found this lasagna to be a bit bland. It needed more seasoning and spices.
Rachana Mainali
[email protected]This lasagna was a bit too heavy for my taste. The flavors were good, but it was just too much cheese and meat.
Maple Mathieson
[email protected]I've made this lasagna several times and it's always a crowd-pleaser. It's cheesy, meaty, and so delicious.
Terrie McCurry
[email protected]This lasagna was easy to make and turned out great! I used my favorite jarred pasta sauce and it was still amazing.
Sajahan Sajahan
[email protected]I made this lasagna last night and it was delicious! The combination of the two sauces was perfect. I would highly recommend this recipe.
Edson Lungu
[email protected]This lasagna was a hit with my family! It was cheesy, flavorful, and disappeared quickly. I will definitely be making it again. Five stars!